Pal Payasam Recipe: A Taste of Tamil Tradition

wellhealthorganic.com Pal Payasam: Paal Payasam, a delightful South Indian dessert, offers a simple yet flavorsome treat with just four basic ingredients. This recipe presents a traditional Tamil-style Rice Payasam renowned for its creamy texture and delectable taste.

Pal Payasam

• Preparation Time: 10 minutes
• Cooking Time: 50 minutes
• Total Time: 1 hour
• Cuisine: South Indian, Tamil Nadu
• Course: Desserts, Sweets
• Diet: Gluten-Free, Vegetarian
• Difficulty Level: Moderate

Ingredients:

1. 3 tablespoons of basmati rice or any long-grain non-sticky rice
2. 1 litre of whole milk or full-fat milk
3. 4 tablespoons of sugar (adjust to taste)
4. 1 tablespoon of ghee (clarified butter)

Also Read: Samak Rice

Instructions:

1. Heat ghee in a wide, thick-bottomed pan or kadai over low to medium heat until melted.
2. Add basmati rice to the melted ghee.
3. Stir the rice grains and sauté for about 30 seconds on low to medium heat until a fragrant aroma arises, ensuring the rice doesn't brown.
4. Pour in pre-boiled milk. The milk can be hot, warm, or refrigerated. Stir well to combine.
5. Bring the milk to a boil over low to medium heat, stirring occasionally to prevent scorching at the bottom.
6. Once the milk boils, simmer until the rice grains are completely cooked and softened. You can cover the pan partially to allow steam to escape.
7. If desired, mash the rice grains slightly with a spoon or spatula.
8. Add sugar and stir until dissolved. Simmer for an additional 8 to 10 minutes until the payasam thickens as the milk reduces.
9. Adjust the consistency according to preference, keeping in mind that the payasam thickens further upon cooling.
10. Serve Paal Payasam as it is or garnish with saffron, rose petals, or sliced almonds. Enjoy it hot or cold.
11. As a traditional practice, offer the payasam to deities before serving to others.
12. Store any leftover payasam in the refrigerator once it reaches room temperature.

Also Read: Navratan Korma

Notes:

• When preparing payasam for deities, avoid tasting or smelling the ingredients and use freshly purchased items.
• Feel free to incorporate your favorite nuts and dry fruits. You can fry them separately in ghee and add them to the payasam after cooking.
• Enhance the flavor with cardamom powder, cloves powder, nutmeg powder, cinnamon powder, saffron strands, rose water, or kewra water.
• Instead of sugar, you can use jaggery. Grate or finely chop the jaggery and add it after the payasam is cooked, stirring until dissolved.
• This recipe can be adjusted to make more or fewer servings as needed.